Jerusalem Artichoke Pickles

Name: Jerusalem Artichoke Pickles
Yield: makes about 3 cups
Ingredients: 1/2 cup coarse kosher salt; 1 pound Jerusalem artichokes (also called sunchokes)*; 2 tablespoons dry mustard; 1 tablespoon all purpose flour; 1 1/3 cups apple cider vinegar; 1 cup plus 2 tablespoons sugar; 1 1/2 teaspoons yellow mustard seeds; 1 1/2 teaspoons celery seeds; 1 1/2 teaspoons turmeric; 1/2 teaspoon ground black pepper; 1 1/3 cups chopped red bell pepper; 2/3 cup chopped onion

By Linton HopkinsPhotographer Patricia Heal

November 3, 2008

Recipe notes